Eggnog Sabayon
Eggnog Sabayon
Directions
- Whip egg yolks and sugar over simmering water until stiff and doubled in volume.
- Add wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam. Transfer to an ice bath and continue whipping until cooled. Refrigerate up to 4 hours.
Ingredients
- 18 fl. oz. egg, yolk(s)
- 1 lb. sugar
- 24 fl. oz. wine, dry white
- 12 fl. oz. rum, dark
- 1/2 tsp. nutmeg, ground